Spiced Apple Muffins with Chai Crumble

Spiced Apple Muffins with Chai Crumble

Is there anything better on a cool Fall morning than warm muffins? Not really.. unless you’re having warm Spiced Apple Muffins with Chai Crumble and a big ol’ cup of coffee!

Spiced Apple Muffins with Chai Crumble | Sip and Spice

If you’re anything like me, you increasingly collect apples throughout the fall. Whenever they look good in the store, I grab some. Some years we go apple picking. Some years we get gifted tons of apples from other people’s orchard hauls.

It never fails though, we always have more apples than we can eat! So they’ll find their way into just about anything… salads, crisps, crumbles and apple sauce. This year though, I decided to try something new: Spiced Apple Muffins. After a spin through my spice cabinet, I knew I had to get those warming chai flavors in there… and thus, the Chai Crumble. And it’s seriously something to drool over. I could seriously eat that alone by the spoonful.

Spiced Apple Muffins with Chai Crumble | Sip and Spice

These Spiced Apple Muffins with Chai Crumble are simply a mouthful of Fall. They’re packed with chopped fresh apple (a great way to use up those apple orchard treats hanging out in the crisper drawer), part almond flour – part white flour for a burst of extra protein and loaded with warm chai spices. Plus, they’ll fill your house with the most divine, pure smell of Fall as they bake up!

Spiced Apple Muffins with Chai Crumble | Sip and Spice

Make these Spiced Apple Muffins with Chai Crumble asap! They come together in just a few minutes and make a big enough batch to share with friends or freeze and warm up when you need a pick-me-up. They’re a fabulous breakfast or snack and they pack super well in a lunchbox or for a car trip.

Spiced Apple Muffins with Chai Crumble
Servings: 18 muffins
Ingredients
  • 1/2 cup vegetable oil
  • 1/2 cup light brown sugar
  • 1/2 cup coconut sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 cup almond flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup almond milk
  • 2 cups diced apple
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cardamom
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
Chai Crumb Topping
  • 1/3 cup coconut sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cardamom
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/2 cup all purpose flour
  • 1/3 cup unsalted butter diced
Instructions
  1. Preheat oven to 375 degrees F. Line a muffin tin with cupcake liners and set aside.

  2. In a medium size bowl add the oil and sugars. Beat together until combined. Mix in the eggs and vanilla extract. Add in the flour, almond flour, salt, baking powder, cinnamon, cardamom, cloves and ginger. Beat until well combined. Stir in the milk and then fold in the apple chunks.


  3. In a small bowl, combine the topping ingredients except the butter and stir. Cut in the butter with a fork or pastry knife to make a rough crumb.


  4. Spoon the muffin batter into the muffin liners until they are about 3/4 full. Will make 18 muffins. Sprinkle a spoonful of the crumbs onto the tops of the muffins.

  5. Bake at 375 for about 25-30 minutes, until tops are golden and a toothpick inserted into the center comes out clean.


  6. Remove from the oven and allow to cool in the tin for about 5 minutes, then remove to a cooling rack to cool all the way. Serve!

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